The GoodBelly Blog

GoodBelly GoodEats for 4th of July

Jul4

The 4th of July is all about broad stripes and bright stars. In the spirit of America’s favorite holiday, we whipped up some red, white and blue GoodEats that’ll have your taste buds singing Yankee Doodle from breakfast til dinner!

Eat your way through the 4th of July with a menu of sweet and savory bites sure to satisfy every flavor palate across the Land of the Free.

Layer ingredients into 2 glasses or jars, in any order you like. Enjoy!

Founding Father’s Potato Salad

Ingredients (Serves 8)

6 Medium Potatoes, a mix of New and Yukon Gold

1/4 Red Onion, Sliced Thinly into Half Moons

1/3 c Kalamata Olives, Pitted and Halved

1/4 c Parsley, Chopped

Salt and Pepper

Vinaigrette

3 tbsp Extra Virgin Olive Oil

1 1/2 tbsp Red Wine Vinegar

2 tsp Dijon Mustard

Boil potatoes until just done, about 30 minutes. While potatoes are boiling, make the vinaigrette by whisking all ingredients together until well incorporated. When the potatoes are done, rinse with cold water, drain and allow to cool. Cut into bite-sized pieces. In a large bowl, combine potatoes, onion, olives and parsley with vinaigrette until covered. Sprinkle with salt and pepper to taste.

Red, White & Blue Veggie Stacks

Ingredients (Serves 3-4)

2 Beefsteak Tomatoes, Sliced 1/2″ Crosswise

1 Small Eggplant, Sliced into 1/2″ Rounds

1 Ball of Fresh Mozzarella, Sliced into Rounds

Bunch of Fresh Basil

1/4 c Parsley, Chopped

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

Preheat the grill to 450F. Brush both sides of eggplant rounds with olive oil and season with salt and pepper to taste. Grill the eggplant until tender, about 6-7 minutes per side. Meanwhile, lay the tomato slices on a sheet of tin foil. Transfer the sheet to the grill and cook, about 2-3 minutes a side until warmed through but not mushy. Remove veggies from grill and layer the eggplant, tomato, mozzarella and 1-2 basil leaves in alternating order until each ingredient has been used twice to create a stack. Top with a drizzle of olive oil and balsamic vinegar, chopped parsley and salt and pepper.

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